Jiajiang Fragrant-Hot Fermented Tofu (Fermented Bean Curd, Furu)

Repeat buyers please note that our previous batch was mild, while this new batch is xiang la, or fragrant hot, and is significantly hotter. 

Mala Market exclusive

Fermented tofu, also known as preserved tofu, fermented bean curd, jiang doufu, doufuru or simply furu, is yet another in the vast Chinese cupboard of ultra-umami condiments. You either already love it or soon will—that is if you like a slight tinge of aged funk on your savory, salty treats. 

Fermented tofu is also called Chinese cheese, as it is similar in texture, look and even flavor to soft aged cheeses like feta and blue cheese. Just as microbes turn dairy into cheese, they also turn tofu into a creamy, flavorful spread. 

We are proud to introduce to the U.S. Sichuan's most storied brand of furu, Jiajiang, which was founded in 1861 and has the status of Sichuan Intangible Cultural Heritage. Jiajiang refers to Jiajiang County, which is part of greater Leshan City in central Sichuan. 

Furu is widely made in China, and each region has its own method and ingredients. As seen in Jiajiang's promotional video below, they begin by stone-grinding soybeans to make tofu, cutting the tofu into small cubes, inoculating it with microbes, and leaving it to grow a snowy-white mold covering in a precisely controlled environment. This is the process of protein decomposition and conversion into amino acids.

After the initial fermentation is complete, the tofu cubes are packed into earthen  crocks and mixed with salt, rice wine and spices, including chilies and Hanyuan Sichuan pepper, and left to ferment for 180 days. The finished furu is then bottled with freshly made Sichuan-flavored spicy oil. No artificial colors, flavors or preservatives are added. 

While the Jiajiang Qingjiang Brewery makes several versions, our current batch is xiang la, or fragrant hot. The creamy, salty, boozy and tangy fermented tofu is bathed in a contrasting chili oil with significant spicy heat. 

(Do not confuse fermented tofu, which has an appetizing fragrance, with stinky tofu, which is made completely differently and is indeed stinky.)

The go-to furu in western China, white furu is generally eaten as as condiment, spread on Chinese steamed buns, for example, or served alongside congee or steamed rice. It can also be used in cooking—mixed into stir-fried greens to produce a super flavorful sauce; added to marinades for steamed and braised meats; and mixed into dipping sauces, including hotpot dipping sauce.

In Yunnan it is added to a sauce for deep-fried potatoes. And Western chefs have snuck it into everything from pasta sauces to salad dressings—anyplace a unique but subtle flavor boost is desired. In our own house, while I reach for parmesan to top a red-sauce pasta, Fongchong tops hers with a cube of furu! 

(The other main category of furu is red, which is popular in eastern China and is fermented with red yeast rice, giving its sauce a deep red color and sweeter taste. It is used to color braises and Cantonese BBQ.)

This is a large glass jar of furu, but if you don't eat immediately, it will last indefinitely in the fridge. As a recent furu article, in Food & Wine, advises: "A little goes a long way, but don't worry—this fermented tofu will keep for years, and some say even improve as it ages."